In a large frying-pan heat the oil until almost smoking. Add the mustard seeds and, when they crackle, the curry leaves and chillies. A few seconds later, tip in the asparagus, season, then cook for a few minutes until the asparagus is just soft. Stir in the coconut. Serve with white or brown chapati.

White or brown chapati

Both versions make 12 small chapati

Ingredients

plain white chapati

350ml warm water

1 tsp fine salt

1 tbsp olive oil

600g strong white flour

brown chapati

350ml warm water

1 tsp fine salt

1 tbsp olive oil

400g strong white flour

200g wholemeal bread flour, sifted

Method

For whichever chapati you are making, mix the water, salt and olive oil into the flour. Knead well until glossy and stretchy – about 10 minutes. Leave to rest for about 30 minutes, then shape into little balls and roll out into very thin discs, bigger than a CD, smaller than a LP. Heat a large, flat frying-pan and place in a disc of dough. Once it changes from glossy to dull, translucent to opaque, flip it over and then, after a few seconds, flip it out directly on to the gas flame. The flames will make the chapati puff up. Remove it from the heat and cover with a napkin while you make the rest. Be careful not to burn yourself or set a bread on fire. A few seconds on the flame should be enough.